Recipes & Menus

This elegant little fall galette is studded with whiskey-soaked cranberries.

Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.

A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.

This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner.

W. C. Whitfield’s original Kitty Highball recipe—equal parts red wine and ginger ale over ice—goes contemporary. In this deconstructed version the ginger ale is replaced with ginger syrup and soda.

Laird & Company’s flagship apple brandy doesn’t exactly scream “session,” but the trusty old bartender’s staple can pull off a few unexpected tricks if you pour it sparingly and pair it with the proper bedfellows.

The simple combination of sharp Campari and salty fino sherry makes for a spritz that quenches your thirst and works wonderfully with potato chips, olives, or aged cheeses.

The Italian bittersweet vermouth called Punt e Mes is the secret to this bold but low-alcohol concoction.

There are only a few ingredients in this party-friendly pomegranate-rum punch.

The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.

Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.